過去兩年曾被修剪過的咖啡樹，今年都恢復了健康成熟的樹勢。 三年前種植的咖啡樹今年也開始結果實了。預計今年將是大豐收的一年。去年度經由各項實驗所學習得到的良好結果及新方法，今年已被運用在咖啡種植與後製加工處理上。

年初完成採收後，立即開始“清園”及“禮肥”。‭ ‬我們大量施肥來補充土壤及咖啡樹營養的耗損及補充去年九月已施用的龍蝦殼，包括液態尿素、普徠天然營養素‭(‬蔡十八菌‭)‬。‭ ‬

我們將不再發酵或清洗咖啡漿果，也不再使用電動裝置去除果肉黏液。我們將使用一種名為Pectinase的酵素(係常用於紅酒製程中的酵素)來清除黏液。我們的實驗結果顯示，黏液可以於一小時內清除，咖啡豆可於去除果肉兩小時後就已乾燥。

除了以上兩個主要技術上的改變，我們不再使用電力灌溉而開始利用天然水資源及水利灌溉。此外將修整水壩下的區域供工作人員清洗衣服，並預計為季節性採收員工加蓋住宿區域與修整道路。如果時間允許，我們將建置一個以太陽能為主要熱源的永久性乾燥設備及太陽能加熱的配管設備，以加強利用Pectinase酵素清除黏液的效率。

This is the year where most of our pruned coffee have recovered and matured and many of the coffee trees we planted some 3 years ago will begin to produce fruit.  We are expecting to have a large harvest this year.  We have also begun to institute different methods of coffee farming and processing that we learned from experiments last year.  Right after the harvest, we began to “Pulse” fertilize the coffee trees with concentrated liquid urea and Agrosustain fertilizer to promote flowering to augment the Lobster shell fertilizer applied last September.   During the harvest season, we will no longer ferment or wash the coffee, nor will we use an electric, motorized demucilager to remove the mucilage.  We will begin using an enzyme called Pectinase that is commonly used in the demusting of Red Wine to remove the mucilage.  In our experiment, we were able to remove the muciliage within one hour.  The coffee then after removing the mucilage is then dried immediately, just 2 hours after depulping the fruit.  Aside from these two main changes in our techniques, we will begin repairing areas to use natural water sources and  hydro power to provide irrigation without electricity and repair areas under the dam for workers to use such as areas for washing clothing.  We shall also expand housing areas for seasonal harvest workers and repair roads and paths.  If we have time, we will build a permanent structure to dry our coffee using solar as the main heat source and also solar heated plumbing to augment the enzyme efficiency in demucilaging the coffee with pectinase.